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This wine is made from 50% of the estate's own vineyards in San Cipriano and 50% from vineyards in the province of Benevento, with cooler, higher altitude soils.
Maceration for 8 days in stainless steel vats, 15 days of alcoholic fermentation. Aged in new French oak barrels for 10 months, then aged for 4 months in bottle.
Suggestions for accompaniment
Neapolitan pizza - Penne with arrabiata - Beef carpaccio with olive oil.
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